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vegan crockpot chili in a white bowl with a spoon

Vegan Crockpot Chili


  • Author: Food with Feeling
  • Total Time: 3 hours 10 minutes
  • Yield: 8 servings 1x

Description

This Vegan Crockpot Chili is loaded with so much flavor, you’ll never miss the meat! It’s easy to make with a blend of delicious spices, colorful veggies and three types of beans, all simmered together in a slow cooker to make a hearty meal. The perfect easy dinner option that’s great for feeding a crowd!


Ingredients

Units Scale
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped into small pieces
  • 4 cloves of garlic, pressed (or finely minced)
  • 3 cups of vegetable broth
  • 1 15 ounce can of tomato sauce
  • 1 15 ounce can of diced tomatoes
  • 1 15 ounce can of kidney beans, drained and rinsed
  • 1 15 ounce can of great northern beans, drained and rinsed
  • 1 15 ounce can of black beans, drained and rinsed
  • 1 tablespoon baking cocoa**
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of chili powder
  • 1/2 teaspoon of oregano
  • 1/8 teaspoon of cayenne pepper
  • 1 cup of frozen corn (added in later)
  • Salt to taste (I like this without any salt at all but add as desired)

Instructions

  1. In a large slow cooker, add all of the ingredients MINUS the corn. Mix well and cook for 2-3 hours on HIGH or 4-5 hours on LOW.
  2. 30 minutes before serving, add in the corn and allow the chili to continue cooking until the corn is cooked through.
  3. Serve and ENJOY! Store in the fridge in an airtight container for up to a few days.

Notes

**Many people have pointed out to me that the video calls for cinnamon. I just messed up when editing the video. The recipe calls for COCOA

  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Category: Vegan
  • Method: Crockpot
  • Cuisine: American

Keywords: vegan, crockpot, slow cooker, chili, soup